Improved water solubility, antioxidant, and sustained-release properties of curcumin through the complexation with soy protein fibrils
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Title
Improved water solubility, antioxidant, and sustained-release properties of curcumin through the complexation with soy protein fibrils
Authors
Keywords
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Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 180, Issue -, Pages 114723
Publisher
Elsevier BV
Online
2023-04-01
DOI
10.1016/j.lwt.2023.114723
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